000			01263nam a22002297a 4500
003			OSt
005			20250912125218.0
008			250912b |||||||| |||| 00| 0 eng d
020			_a9786214091843
040			_beng _cASCOT College Library
082			_aFil 647.95 B23q 2023.
100			_4author. _aBarateta-Prades, Corazon.
245			_aQuantity cookery and catering management: _ba guide to students, leading to commercial cooking NC III / _cby Corazon Barateta-Prades.
260			_aMandaluyong City, Philippines : _bBooks Atbp. Publishing Corp. , _cc2023.
300			_axvi, 190 pages : _bb&w illus. : _c25 cm.
500			_aIncludes bibliographical references and appendix.
505			_a1. Food safety and sanitation -- 2. Kitchen tools, utensils and equipment -- 3. Mise en place -- 4. Vegetable cutting -- 5. Basic cooking principles -- 6. Building herbs, spices, and flavor profiles -- 7. Menus, recipe and cost management -- 8. Food presentation and garnish -- 9. Plan and prepare foods for a la carte and buffet -- 10. Organize bulk cooking for catering operation -- 11. Prepare pate and terrins.
650			_aFood service management.
650			_aCatering management.
650			_aQuantity cooking.
942			_2ddc _cBK
999			_c5863 _d5863